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Velouté Du Barry - Cream of Cauliflower Soup

Recipe for Veloute Du Barry, cream of cauliflower soup, (adapted from Le Cordon Bleu at Home
Course: Soup
Cuisine: French
Author: Angela Roberts


  • 1 small cauliflower divided into small florets
  • 2 tablespoon white vinegar
  • 1 large leek white part only, finely chopped
  • 1 large onion chopped fine
  • 2 tablespoon unsalted butter
  • 1/4 cup rice flour
  • 6 cups chicken stock or water
  • salt and freshly ground pepper
  • 1 egg yolk
  • 1 cup créme fraiche or heavy cream
  • chervil or parley leaves for garnish


  • Soak cauliflower in cold water with the vinegar for five minutes.
  • Saute onion and leek in butter until soft. Add rice flour, stirring constantly for five minutes.
  • Add in broth and cauliflower and cook until soft. Blend welll.
  • In separate bowl mix egg yolk with cream. Add to soup mixture and press through food mill.
  • Season with salt and pepper. Garnish with chervil or parsley.


I think some freshly ground nutmeg is nice in this soup. You can substitute non-fat milk, or milk for cream.